Noodle-e Goosht (نودل گوشت) — Persian-Style Savory Meat & Vegetable Noodles

• 12 gSea salt (divided (includes pasta water seasoning))
• 2 gBlack pepper (freshly ground)
• 3 gGround turmeric
• 2 gGround cumin
• 2 gSmoked paprika (optional but adds depth)
• 1 gDried mint (optional, for a Persian herbal note)
• 45 mlOlive oil (or grapeseed oil)
• 250 gYellow onion (finely diced)
• 18 gGarlic (minced (about 5–6 cloves))
• 200 gBell pepper (diced (any color))
• 250 gButton mushrooms (sliced 5 mm thick)
• 165 gSweet corn kernels (drained if canned)
• 100 gGreen olives (pitted, sliced)
• 500 gMinced meat (beef or lamb, 15–20% fat preferred)
• 45 gTomato paste (about 3 tbsp)
• 400 gCrushed tomatoes (canned)
• 240 mlWater (for loosening the sauce; add more if needed)
• 15 mlLemon juice (fresh (about 1 tbsp))
• 400 gShort pasta or noodles (penne, fusilli, or egg noodles)

Instructions

1. 1

   Heat the oven to 190°C / 375°F with a rack in the middle. Set a large pot of water (about 4 liters) on high heat for the pasta. Prepare a 33×23 cm (13×9 in) baking dish by lightly oiling it with 5 ml of the measured oil to prevent sticking.

2. 2

   In a wide skillet over medium heat, warm 40 ml oil for 1 minute. Add diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add minced garlic and cook 45–60 seconds until fragrant, keeping the heat moderate so the garlic does not brown.

3. 3

   Add minced meat and increase to medium-high heat. Break it up with a wooden spoon and cook 7–9 minutes until no longer pink and some browned bits form. Stir in turmeric, cumin, smoked paprika, black pepper, and 6 g of the sea salt; cook 30 seconds to bloom the spices.

4. 4

   Add bell pepper and cook 3 minutes to soften slightly. Add sliced mushrooms and cook 6–8 minutes, stirring, until they release moisture and the pan looks mostly dry. This step concentrates flavor and prevents a watery bake.

5. 5

   Push the mixture aside and add tomato paste to the center of the pan. Fry the paste 2 minutes, stirring, until it darkens slightly and smells sweet. Add crushed tomatoes, water, lemon juice, dried mint (if using), corn, and sliced green olives. Simmer 10 minutes, uncovered, until thickened.

6. 6

   When the pasta water boils, add 6 g sea salt to the pot. Cook pasta 2 minutes less than package directions (typically 7–9 minutes total for short pasta). Reserve 120 ml pasta water, then drain well. The slightly undercooked pasta finishes in the oven without turning soft.

7. 7

   Off the heat, fold the drained pasta into the meat-and-vegetable sauce. If it looks tight or dry, add 60–120 ml reserved pasta water until the noodles are evenly coated and glossy. Taste and adjust with the remaining sea salt as needed, keeping olives’ saltiness in mind.

8. 8

   Transfer the mixture to the prepared baking dish and press into an even layer. Cover tightly with foil and bake 20 minutes at 190°C / 375°F. Remove foil and bake 10–15 minutes more until the top looks slightly caramelized and the edges bubble steadily.

9. 9

   Rest the dish 10 minutes before serving so the sauce settles and the noodles reabsorb juices. Spoon into bowls or plates, making sure each portion includes mushrooms, peppers, corn, and olives. Serve hot with a bright salad or pickles to balance the savory richness.